For Fried onion/Birasto
Washed and thinly slice onions. Heat oil in a non stick pan. Once oil is heated add onions and saute on medium flame. The onion will soften and will start to become golden.

Now increase heat and cook till the onions become brown and crisp. Keep on stirring in between. The onions are now crisp and ready. Remove on the absorbent paper and let it cool. Keep aside.

Fried nuts and potato
In the same pan. Heat oil and add chopped almonds and cashew nuts. Saute on low heat till golden and crisp. (Do not cook on high heat). Remove in a plate and keep aside. They will get crunchy once cooled.

Heat oil in the pan. Add the chopped potatoes. Add salt and mix well. Cover and cook till potato soften on medium heat. Now open the lid and cook on low to medium heat till the potato are golden and crisp. Remove in a plate and keep aside.

Biryani Gravy
Heat oil in a pan. Add whole spices - cinnamon, cloves, cardamom, bay leaves. Add cumin seeds to it. Let the cumin seeds crackle. (I have not taken the picture with cumin seeds). (You can also use shahi jeera in place of cumin seeds and add other whole spices such as star anise, javantri- whole mace, black cardamom-and moti elaichi if you have them in your pantry). Add chopped onions and saute. Add little salt and saute the onions till they are translucent.

Add the chopped capsicum and mix well and cover and cook till they soften. Once the capsicum are soften add the ginger garlic paste and saute well. Add the chopped tomatoes, mix and cover and cook till the tomatoes are soften.

Add spices - turmeric powder, red chilli powder, coriander cumin powder, biryani masala and kitchen king masala. (add kitchen king masala is optional). I have used store brought biryani masala. However if you do not have biryani masala you can use garam masala instead. Mix well and cook for a minute. Now lower the heat and add fresh Yoghurt. (Do not use sour yogurt, it will make the gravy sour. Adding Yoghurt on high heat will curdle the mixture). Mix well. Now add milk and mix well on low heat.

Add the boiled carrot, corn and peas and mix well. (you can also add other vegetables such as cauliflower, french beans, baby corn as per your choice). Add kasuri methi and mix well. Simmer the gravy for 5-7 minutes on low heat.

The oil is separated and floating on top. The gravy is ready. Remove in a bowl and keep aside. (During winter, you can cook the gravy one day ahead and refrigerate before using). The biryani gravy is ready.

Cooking Rice for biryani
Add rice, bay leaves, cinnamon stick, cardamon, lemon juice, salt, oil and water. Bring the water to boil. Cover and cook on low heat till the water is absorbed and rice is cooked.

Assembling Biryani and giving dum
Take a thick bottom pan. Grease it nicely with ghee/clarified butter. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press. Add 5-6 big spoon or laddle of gravy. Spread it evenly and gently spread.

Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press. Put the third layer or rice. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press.

Remove the foil and sprinkle the toasted nuts, coriander and mint leaves and serve biryani hot with boondi or vegetable raita, papad or salan.